A golden‑braided broccoli and cheese wrap made with crescent‑roll style pastry. Broccoli, green bell pepper, creamy cheese mix and cheddar combine to make a savory, flaky bake perfect for brunch or a hearty snack.

Why You Will Love This Recipe

• The contrast of buttery, flaky pastry exterior with soft, cheesy, vegetable‑filled interior.

• Broccoli and green bell pepper offer freshness, color, and a bit of crunch, balancing the richness of the cheese.

• Dill adds a subtle herbal brightness that lifts the flavor.

• Beautiful presentation: pastry braid or wrap gives an artisanal look with modest effort.

• Feels indulgent but uses ordinary ingredients you can find in any grocery store.

Broccoli Crescent Wrap

This broccoli crescent wrap bake is the kind of cozy, easy-bake dish that belongs in every home cook’s rotation—especially when you’re craving something warm, cheesy, and wrapped in golden flaky pastry. It’s elegant enough to serve to guests yet simple enough to make on a weeknight. The beauty of this recipe lies in its contrast: a golden, crispy crescent dough exterior gives way to a soft, creamy filling of vegetables and cheese that’s savory, hearty, and satisfying.

The main ingredient is broccoli, which brings not only a wholesome earthiness to the filling but also color and freshness. It’s chopped into small, uniform pieces to ensure even cooking and a pleasant bite in every forkful. This also helps it blend smoothly with the creamy components of the filling. To complement the broccoli, diced green bell pepper is added—its mild sweetness and light crunch providing the perfect textural contrast.

Cheese plays a major role in flavor and structure. A mix of creamy cottage cheese and sharp shredded cheddar gives you a balance between lightness and richness. The cottage cheese helps soften the filling and gives a smooth, slightly tangy base, while the cheddar contributes that unmistakable melty sharpness. As the bake heats through, the cheeses melt together to form a gooey, comforting layer that binds the vegetables while enhancing their flavor.

Dill, whether fresh or dried, adds an herby lift to the dish. It’s not overpowering, but just enough to bring out the freshness of the broccoli and bell pepper. Along with a pinch of salt and pepper, it enhances without masking the natural flavors of the vegetables and cheese.

The pastry itself is a store-bought crescent dough, which is easy to handle and creates that classic puffed, golden crust we all love. Rolled flat and sealed together at the edges, it becomes a flexible sheet that you can wrap, braid, or fold over your filling. It puffs up beautifully in the oven, creating a crisp shell that contrasts perfectly with the soft, cheesy center.

The wrapping process can be as rustic or refined as you like. You can fold the edges over simply, or create a decorative braid for a more polished look. Either way, the final result is as satisfying to look at as it is to eat. As the bake cooks, the smell of butter and cheese fills the kitchen, teasing the appetite and creating anticipation.

When the crescent wrap comes out of the oven, it’s golden brown and bubbling slightly around the edges. Letting it cool for a few minutes helps the filling set and makes it easier to slice cleanly. Each slice reveals layers of cheese, broccoli, and pepper beneath the flaky crust—a perfect balance of crispy and creamy.

This recipe is highly adaptable. You can swap the cheddar for mozzarella or provolone for a milder flavor. Add red pepper flakes if you like a bit of heat, or stir in caramelized onions or mushrooms for extra richness. It’s also vegetarian, making it a great option for meatless meals or to pair as a side with a heartier protein.

It’s an excellent dish for brunch spreads, potlucks, lunchboxes, or even dinner alongside a bowl of soup or crisp salad. It reheats well, making it great for leftovers, and holds its structure beautifully, whether served warm or at room temperature.

The simplicity of the ingredients means it’s cost-effective and accessible, but the end result feels special. Whether you’re feeding kids, hosting friends, or meal prepping for the week, this broccoli crescent wrap bake will earn a permanent spot in your recipe collection.

Servings

6 pieces (cut from one wrap)

Time

Ingredients

• 1 package crescent roll dough (or similar pastry sheet)

• 1 cup chopped broccoli florets

• ½ green bell pepper, diced

• ½ cup cottage cheese

• ½ cup shredded cheddar cheese

• Dill (fresh or dried), to taste

• Salt & freshly ground pepper

Instructions

1. Preheat your oven to 350°F (≈ 175°C). Line a baking sheet with parchment paper.

2. Unroll thecrescent roll dough (or pastry), flatten seams to create a single sheet, pressing edges together so filling won’t spill.

3. In a bowl, combine broccoli, diced bell pepper, cottage cheese, shredded cheddar, dill, salt and pepper. Mix until filling is even.

4. Spoon mixture over the center of the dough sheet, leaving edges free for folding or braiding.

5. Fold or braid the pastry edges over the filling; pinch or tuck seams so filling is well enclosed.

6. Place on baking sheet and bake for 25‑30 minutes, until pastry is golden brown and filling is set.

7. Let rest about 5 minutes before slicing into 6 pieces to help filling firm up slightly.

Tips

• Chop broccoli into small, even pieces so it cooks through in same time as pastry browns.

• Use sharp cheddar for stronger flavor; mild cheddar if you prefer gentler taste.

• If edges of pastry begin browning too fast, cover loosely with foil.

• Use full baking time—opening oven early can cause pastry to collapse.

• Let rest after baking so slicing is clean and filling doesn’t spill.